All posts tagged: fast food

Roast Caramelised Autumn Veg Salad aka A Beetroot Affair to Remember

This is a beautifully warm, earthy salad… rich in flavour and texture.  I’ve got an abundance of gem squash at the moment thanks Jude, my allotment neighbour and still plenty of beetroot… Oh beetroot… In the words of Tom Robbins; ‘The beet is the most intense of vegetables…the murderer returned to the scene of the crime…The beet is what happens when the cherry finishes with the carrot…Rasputin’s favourite vegetable, you could see it in his eyes”… Phew. Ok. So if we’re all back in the room I shall continue…!! Ingredients for 2: 2 purple carrots 4 small beetroots 2 slices gem squash (Chopped) Sprig of Thyme 2 tablespoons olive oil 2 tsp maple syrup pinch sea salt 2 large handfuls baby spinach 100g Shaved raw red cabbage 2 handfuls pine nuts Method: 1. Chop the carrot (length-ways and half), beetroot (into 4) and gem squash in to bite sized chunks. 2. spread the veg out in a baking tray and drizzle with the olive oil. Sprinkle with sea salt and throw in the thyme. Give …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …